This recipe adapted from Jamie Oliver’s Cheesy Pasta Fonduta, with just a few tweaks of my own. The original recipe contain no egg yolks but this time I add egg yolks to make the pasta richer and extra creamy.
These days I was crazy about this salt & herb mix for pasta and salad from Oliviers & Co. I try to sprinkle it over this oozy cheesy pasta and it really enhanced the taste of this pasta. If you can’t find this seasoning just replace it with marjoram, thyme or even rosemary.
- 250 g dried capellini
- 2 tablespoons crème fraîche
- 60 g Camembert
- 40 g Parmesan cheese, finely grated
- 2 egg yolks
- extra virgin olive oil
- freshly ground black pepper
- Oliviers & Co salt and herb mix, optional
- Bring a large pot of water to the boil, season with a pinch of sea salt. Reduce the heat to low.
- Meanwhile whisk together the egg yolks, crème fraîche, camembert and parmesan cheese in a large heatproof bowl. Place the heatproof bowl over the saucepan, whisk the egg mixture constantly, occasionally scrapping the sides. Cook just until all the cheese has melted, and it become a silky smooth sauce. Carefully remove the bowl from the heat and set aside in a warm place.
- Turn up the heat to high and add a pinch of sea salt. Once the water boiling, add the pasta and cook according to the package instructions.
- Drain the pasta in a colander and reserve about 1/2 cup of cooking water.
- Add the pasta to the cheese mixture, toss gently until pasta coated with cheese, sprinkle with salt & herb mixture and loosening with reserved pasta water if needed.
- Transfer to a serving plate, drizzle with a little extra virgin olive oil, sprinkle another pinch of herb & salt mixture, season with a good pinch of freshly ground black pepper and serve right away.